Coconut Coriander Cassava – Grounding

 In Intuitive Nutrition, Quantum Flow Method, Dinner, Vegan, Vegetarian, Gluten Free

Prep Time: 15 Minutes
Total Time: 1 Hour
Makes 4 Servings

What You Need:

1-2 Organic Whole Cassava Roots, Cut In To Pieces

1 Tsp Organic Raw Coconut Oil

1-2 Organic Green or Red Chilli, Chopped Finely

2 Tbsp Organic Ginger, Minced

2 Tsp Fresh Turmeric, Minced or 1 Tsp Turmeric Powder

1 Tbsp Curry Powder

1 Tsp Fenugreek Seeds

1 Organic Small Yellow Onion, Chopped

2-4 Curry Leaves

1/2 Tbsp Raw Vinegar

2 Cups Fresh or Organic Coconut Cream

1/2 Cup Fresh or Dried Coconut Meat or Shreds

1/2 Cup Coriander Leaves

Juice of 1-2 Fresh Limes

Himalayan Crystal Salt To Taste

Making It Happen:

1. Boil cassava root pieces in water until an al dente texture is achieved.
2. In a saucepan, bring the coconut oil to a sizzle then add fenugreek seeds, chopped green chilies, onion, ginger, curry leaves and fresh turmeric (if using dried, omit at this step).
3. Once browned, add the boiled cassava, curry powder, dried turmeric (if using), salt, vinegar and coconut meat or shreds and mix.
4. Add coconut cream and reduce heat to low until mixture comes to a boil.
5. Cook for 5 minutes, cool and garnish with coriander leaves and fresh lime juice.

Recent Posts

Start typing and press Enter to search